Lentil Salad with Lemon, Mint, and Feta

Humble foods with an ancient origin, lentils are a perfect choice for the time-challenged cook. Unlike most of the legume family, lentils cook in just 15 to 20 minutes. They make a delicious base for soup, stews, pates, and even salads. Makes 6 servings.

• 1 1/4 cups lentils, sorted and rinsed
• 20 small cherry tomatoes, halved
• 1 cup chopped red onion
• 1/2 cup chopped radishes
• 1/4 cup fresh mint
• 1/3 cup kalamata olives
• 1/2 cup extra-virgin olive oil
• 1 med. yellow bell pepper, chopped
• 3 Tbs. fresh lemon juice
• 4 oz feta cheese, crumbled (about 1 cup)
• Salt and freshly ground black pepper

In a large pot of boiling salted water, cook the lentils just until tender, about 20 minutes. Drain well. Transfer to a large bowl. Mix in tomatoes, onion, radishes, mint, and olives.

In a medium skillet over medium heat, warm 2 tablespoons of the olive oil. Add the bell peppers and cook, stirring often, until just tender, about 5 minutes. Transfer to a bowl with the lentils. Pour the oil from the skillet into a measuring cup. Add enough additional oil to measure 1/2 cup. Whisk in the lemon juice. Season to taste with salt and pepper. Add the dressing to the salad, tossing to coat. Gently mix in the feta. Serve at room temperature.